Hungarian-Style Crispy Patties with Creamy Mushroom Sauce

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Hungarian-Style Crispy Patties with Creamy Mushroom Sauce

This one-pan Hungarian-style recipe is the ultimate comfort food! The meat patties are so juicy and flavourful! Then coated with this amazing creamy mushroom paprika sauce is the best of both worlds!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Hungarian

Keyword: Hungarian mushroom sauce crispy patties

Servings:

Calories: 541.66kcal

Author: Rose

Equipment

large skillet

Ingredients

Hungarian-Style Patties:

2 slices stale bread, white or rye
1/2 lb lean ground beef
1/2 lb lean ground pork
1 onion, finely chopped
1 clove garlic, minced
1 egg, beaten
2 tbsp parsley, chopped (extra for garnishing)
1/2 tsp Hungarian sweet paprika, optional
1 tsp Himalayan salt
1/2 tsp black pepper
3 tbsp extra virgin olive oil or vegetable oil
1/3 cup bread crumbs

Mushroom Sauce:

1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 small onion, chopped
8 oz cremini or white mushrooms, sliced
2 cloves garlic, minced
1/2 tsp Hungarian sweet paprika
2 tbsp flour
2 cups beef broth
1 tbsp tomato paste
1/4 tsp sea salt
pinch black pepper
2-3 tbsp sour cream

Instructions

Hungarian-Style Patties

In a medium bowl, add water and soak the slices of bread and squeeze out the excess water, then tear into small pieces.
In a large bowl, combine with your hands or a spoon ground beef, ground pork, bread pieces, onion, garlic, egg, parsley, paprika is using, salt and black pepper.
Shape the mixture into small size balls and flatten slightly into patties. Dip the patties in bread crumbs on both sides. Place on a large plate or baking sheet. Make ahead, and cover and place in the refrigerator.
Heat a skillet or cast iron pan over medium heat, add oil and once the oil is hot, add the patties, and cook about 5 minutes on each side. They should be crispy. Place in a baking dish and continue frying the patties. Set aside.

Mushroom Sauce:

Using the same skillet, over medium heat, add olive oil and butter, then add onions, and sauté for about 3-4 minutes, until transparent. Then add mushrooms, cook until they become golden and the liquid has evaporated about 5-7 minutes. Add garlic and sauté for a minute. Stir in paprika and flour. Add the beef broth, tomato paste, salt and pepper. Cook for 3-4 minutes until the sauce thickens. Return the patties to the skillet and cook on low for another 5-7 minutes until heated through.
Add sour cream in a small bowl, then add some of the mushroom sauce from the skillet and combine well. Increase heat slightly and using a fork or whisk, add the sour cream mixture, stirring until thoroughly combined and remove from heat. The sauce should have a rich creamy texture. Adjust seasonings if necessary.
Garnish with parsley. Serve with mashed potatoes, crispy potatoes, pasta or Hungarian dumplings (Nokedli).

Notes

Store these patties and sauce in an air tight container and it will keep in the refrigerator for up to 3 days. I have often frozen the extras and they freeze well for up to 2-3 months.

Nutrition